I guess it's time to write a review of a commodity-- I just discovered that spaghetti squash is delicious!

My Nourishing Traditions cookbook suggested spaghetti squash as a satisfying alternative to pasta. I doubted that, but was willing to give it a try. I forgot that I bought a spaghetti squash last week, but Terry reminded me to cook it for dinner tonight.

I cut it in half lengthwise, scooped out the seeds, then put it face down in a cookie sheet filled with 1/4" of water, and baked it at 350F for sometime between 30 minutes and an hour (I wasn't paying attention, it was some time after the 30 minute alarm went off).

While it was cooling a little, I melted some butter in a pan and sauteed a clove of garlic. Then I scooped out the squash flesh (it is more like angel-hair pasta than spaghetti, in my opinion) and tossed it in the garlic/butter. I added some salt and pepper, then sprinkled some parmesan cheese on top just before serving. It was very easy to prepare, and one squash yielded both Terry and me a bowl of "pasta".

We were both surprised by how delicious it was! We really weren't expecting much, but it was probably a little better than actual pasta, and certainly lighter and easier to digest. Yet another vegetable that needs little other than butter, salt, and pepper to taste really good.

I think the long cooking time was probably what kept me from trying this vegetable earlier. But it wasn't like I had to spend long preparing it (and I didn't bother to preheat the oven, either). I'm absolutely going to add this vegetable to my "regular" list. I only very, very rarely eat pasta anymore, although I miss it sometimes. But, true to my new favorite cookbook, spaghetti squash is a very satisfying substitute. And what's even better is that it doesn't leave me feeling bloated afterwards, like regular pasta does. True, it doesn't heat up in 90 seconds in the microwave like EasyMac, but I'm not usually so busy that I can't plan ahead to cook now that we're usually home all day.